If you are looking for a breakfast that is both nourishing and bursting with flavor, this Savory Breakfast Bowls with Mushrooms, Cherry Tomatoes, Spinach, and Hummus Recipe is your new go-to. It’s a vibrant medley of earthy mushrooms, juicy cherry tomatoes, tender spinach, and creamy hummus topped with perfectly cooked eggs, all coming together in one bowl that feels indulgent yet wholesome. Whether you are fueling up for a busy day or just craving a delicious start, these bowls are as satisfying as they are beautiful.
Ingredients You’ll Need
The magic behind this Savory Breakfast Bowls with Mushrooms, Cherry Tomatoes, Spinach, and Hummus Recipe lies in its simple, wholesome ingredients. Each component brings texture and flavor: the mushrooms add a meaty depth, cherry tomatoes offer bursts of sweetness and acidity, spinach provides freshness and a vivid green color, and hummus lends creaminess that ties everything together.
- 4 eggs: Cooked to your liking; soft boiled eggs are perfect for a luscious yolk.
- 8 ounces white button mushrooms: Halved to absorb olive oil and seasonings beautifully.
- 2 cups cherry tomatoes: Adds natural sweetness and juiciness.
- 2 cups baby spinach: Packed for vibrant color and a mild, earthy flavor.
- 1 to 2 garlic cloves, minced: For a gentle garlic aroma that enhances all the vegetables.
- 1 1/2 cups hummus: Creamy and rich, use homemade or a quality store-bought brand.
- Extra virgin olive oil: For sautéing and drizzling final flavor.
- Kosher salt: To season each layer perfectly.
- Seasoning of your choice (Aleppo pepper, za’atar): About 1 teaspoon each, adds a delightful spice and herbaceous note.
- Olives (optional): Great for garnish and an extra briny punch.
How to Make Savory Breakfast Bowls with Mushrooms, Cherry Tomatoes, Spinach, and Hummus Recipe
Step 1: Cook the Eggs
Start by preparing your eggs exactly how you love them; soft boiled eggs, with their warm, runny yolks, are the perfect choice here because they add a luscious texture to balance the veggies and hummus. Boil the eggs for 6-7 minutes, then transfer them to cold water. You can also scramble or fry the eggs if you prefer a different style. If you want to get ahead, boiled eggs store well in the fridge for a couple of days.
Step 2: Sauté the Mushrooms
Heat about 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add your halved mushrooms and sprinkle with kosher salt. Cook them for roughly 7 minutes, turning every so often to get a nice golden brown on both sides. This step brings out their natural umami flavor and creates a tender, savory base for the bowl.
Step 3: Cook Tomatoes, Spinach, and Garlic
Next, add the cherry tomatoes, baby spinach, and minced garlic directly into the skillet with the mushrooms. Add another pinch of salt to season everything evenly. Allow these to cook together for 2 to 3 minutes until the tomatoes are warmed through and start to soften, and the spinach wilts down beautifully. This combination brings freshness, brightness, and a little garlicky zing to the bowl.
Step 4: Assemble the Bowls
Now comes the fun part! Divide the mushroom, spinach, and tomato mixture evenly among four bowls. Nestle your cooked eggs on top, then spoon about 1/2 cup of creamy hummus into each bowl. For an extra touch of indulgence, drizzle some more extra virgin olive oil over the hummus—it adds a silky richness that elevates every bite.
Step 5: Season and Garnish
Finally, sprinkle your favorite seasonings over the bowls. We love about a teaspoon each of Aleppo pepper and za’atar for a warm, aromatic lift, but feel free to use what you have. Add olives if you wish, which bring a lovely salty contrast. Serve right away to enjoy all the layers at their freshest and most vibrant.
How to Serve Savory Breakfast Bowls with Mushrooms, Cherry Tomatoes, Spinach, and Hummus Recipe
Garnishes
Fresh herbs like parsley, cilantro, or chives can add a pop of color and freshness to these savory breakfast bowls with mushrooms, cherry tomatoes, spinach, and hummus recipe. A sprinkle of crumbled feta cheese or a few toasted pine nuts also pair wonderfully, offering additional texture and flavor complexity.
Side Dishes
Serve this dish alongside warm, crusty bread or pita to scoop up every bit of the hummus and roasted veggies. A small bowl of mixed fruit or a refreshing cucumber salad will complement the rich and savory flavors nicely, balancing the meal with a touch of sweetness or crispness.
Creative Ways to Present
For a more impressive presentation, arrange the components artfully in glass jars for grab-and-go breakfasts or brunches with friends. You can also serve these bowls on large platters for a communal style meal, encouraging everyone to customize with their favorite seasonings and garnishes.
Make Ahead and Storage
Storing Leftovers
Leftover savory breakfast bowls with mushrooms, cherry tomatoes, spinach, and hummus recipe store well in airtight containers in the refrigerator for up to 2 days. Keep the eggs whole for best texture, and add hummus fresh when reheating if possible.
Freezing
Because of the hummus and fresh vegetables, freezing this dish is not recommended as it may affect the texture and flavor after thawing. Instead, it’s best enjoyed fresh or within a couple of days refrigerated.
Reheating
Warm leftover mushroom, tomato, and spinach mixtures gently in a skillet or microwave until heated through. If you prefer, add a fresh scoop of hummus on top after reheating and reassemble the eggs for an enjoyable second-day breakfast experience.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! Cremini, shiitake, or portobello mushrooms work wonderfully and each brings a unique flavor that can add depth to your savory breakfast bowls with mushrooms, cherry tomatoes, spinach, and hummus recipe.
Is this dish suitable for vegans?
The base ingredients are vegetarian, but the eggs can be omitted or replaced with tofu scramble to create a vegan-friendly version while keeping all the delightful flavors intact.
How can I make the hummus from scratch?
Making homemade hummus is simple: blend cooked chickpeas, tahini, garlic, lemon juice, olive oil, and a pinch of salt until smooth. This fresh hummus enhances the overall freshness and creaminess of the bowls.
What’s the best way to cook eggs for this recipe?
Soft boiled eggs are highly recommended because their runny yolk creates a lovely sauce that melds beautifully with the veggies and hummus. However, scrambled or fried eggs work just as well based on personal preference.
Can I add other vegetables to this dish?
Definitely! Feel free to add bell peppers, zucchini, or roasted sweet potatoes to your savory breakfast bowls with mushrooms, cherry tomatoes, spinach, and hummus recipe for added color, flavor, and nutrition.
Final Thoughts
There is nothing quite like savoring a bowl packed with vibrant vegetables, creamy hummus, and perfectly cooked eggs to start your day on the best note. This Savory Breakfast Bowls with Mushrooms, Cherry Tomatoes, Spinach, and Hummus Recipe is delightfully easy to prepare yet feels special every time. I truly hope you give it a try and enjoy every bite as much as I do!
Print
Savory Breakfast Bowls with Mushrooms, Cherry Tomatoes, Spinach, and Hummus Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A quick and flavorful savory breakfast bowl featuring sautéed mushrooms, cherry tomatoes, spinach, and creamy hummus topped with perfectly cooked eggs. This dish is nutritious, versatile, and ideal for a wholesome start to the day.
Ingredients
Eggs
- 4 eggs, cooked to your liking (soft boiled recommended)
Vegetables and Aromatics
- 8 ounces white button mushrooms, halved
- 2 cups cherry tomatoes
- 2 cups baby spinach, packed
- 1 to 2 garlic cloves, minced
Additional Ingredients
- 1 1/2 cups hummus (homemade or quality store-bought)
- Extra virgin olive oil, for cooking and drizzling
- Kosher salt, to taste
- Seasoning of your choice (e.g., Aleppo pepper, za’atar – about 1 teaspoon each)
- Olives (optional, for garnish)
Instructions
- Cook the eggs: Prepare the eggs according to your preferred style. Soft boiled eggs are recommended; boil eggs for about 6-7 minutes to achieve a soft center. Alternatively, you can scramble or fry them. Cooked boiled eggs can be made ahead and stored in the refrigerator.
- Sauté the mushrooms: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the halved mushrooms, season with kosher salt, and cook for about 7 minutes, turning occasionally until they are browned on both sides.
- Cook tomatoes, spinach, and garlic: Add cherry tomatoes, baby spinach, and minced garlic to the skillet with the mushrooms. Add another pinch of kosher salt. Cook together for 2 to 3 minutes until the tomatoes are warmed through and the spinach is wilted.
- Assemble the bowls: Divide the cooked mushroom, spinach, and tomato mixture evenly among 4 bowls. Add the cooked eggs on top, then spoon 1/2 cup of hummus into each bowl. Drizzle a little extra virgin olive oil over the hummus if desired.
- Season and garnish: Sprinkle your preferred seasonings over each bowl (the recipe suggests about 1 teaspoon each of Aleppo pepper and za’atar). Add olives if using. Serve immediately and enjoy a savory, nutrient-rich breakfast.
Notes
- Soft boiled eggs provide a creamy texture that pairs nicely with the vegetables and hummus, but feel free to prepare the eggs any way you prefer.
- Use quality extra virgin olive oil both for cooking and drizzling to enhance flavor.
- Seasonings like Aleppo pepper and za’atar add Middle Eastern flair and deepen the taste but can be adjusted based on availability and preference.
- Make this recipe vegan-friendly by substituting eggs with additional hummus or a plant-based protein.
- Cooked boiled eggs can be stored in the fridge for up to one week for meal prep convenience.
